DONG PHUONG TOFU & VEGETARIAN

All PHF items maintained at the front service area on the steam table and on the counter for customer self-service not maintained on temperature control: Various stir fried vegetarian dishes, fried tofu, vegetarian soups, curries, steamed egg cakes, various types of desserts, and dumplings. PHF items on the counter measured between 65F to 75F at the front service counter. PHF items maintained on the service line measured between 85F to 106F. ** Note: Time as a public health control (TPHC) has been revoked from facility for repeated non-compliance. Owner stated that food items were maintained on temperature control, however, the thermostat was turned off towards the end of the day, approximately one hour prior. PHF items maintained out in ambient temperature in the kitchen: fried vegetarian "meats," various types of vermicelli and udon noodles, soups. Items measured at 69F, 70F and between 103F to 110F respectively. Owner stated that items were prepared 2 hours prior with small portions at a time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items at the front service line will be subjected to TPHC and will be served for accumulative of 2 hours. Items not consumed shall be discarded. Soups in the kitchen were reheated to hot hold. Noodles were returned into the refrigerator to immediately cool.

Observed containers previously used to store peanut butter reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

One dead cockroach observed flattened on the gasket of the one-door upright freezer. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Observed numerous to-go containers of vegetarian items maintained for customer self-service from an unapproved source. Owner stated that the temple near-by prepares the items to be sold here. Numerous containers of Vietnamese jello from an unapproved source. Invoices for both items were unavailable for review. [CA] Food must be from an approved source or properly documented. ** Repeat violation

Prepackaged food items offered for customer self-service lack labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Observed colanders of food stored stacked on top of each other with the bottom of the containers in direct contact with food item. [CA] All food shall be separated and protected from possible contamination. Utilize food safe wraps and/or lids.

Observed the following food items maintained out in ambient temperature in the kitchen: - Various types of fried tofu - 76F. - Broiled eggplant - 77F. - Various types of vegetarian "meat" rolls/ham - 80F. Owner stated that items have been out for approximately one hour. PHF items maintained at the steam table measured as follows: - Braised string beans - 89F. - Braised okra - 87F. - Lemongrass vegetarian meats - 88F. - Lemongrass vegetarian "fish cake" - 87F. - Fried tofu - 90F to 122F. Manager stated that the entire column of the steam table is inoperable. All other PHF items maintained at the steam table measured above 135F. Manager stated that all items were prepared approximately 2 hours prior and was kept on time as a public health control (TPHC). ** Note: Facility's privilege to use TPHC has been revoked due to continued non-compliance. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Observed facility utilizing time as a public health control (TPHC) after privilege has been revoked due to noncompliance. [CA] Facility shall not utilize TPHC. All PHF items shall be maintained on temperature control (41F and below, and or 135F and above).

1. Observed Vermin: - Two live adults German cockroaches observed in-between crevice of the wall mounted shelves and FRP above the three-compartment sink and food preparation sink in the kitchen. - Two live cockroach nymphs observed crawling on wall above the three-compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, Lieu, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Heavy accumulation of grease observed on ventilation hood and hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Employees' three-year food handler cards have all expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

The only hand washing station in the kitchen lacked paper towels. At time of inspection, the faucets observed heavily encrusted with grime and were difficult to turn. Water that initially came out of the spout also observed with hint of brown. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are easily accessible and readily available at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee provided paper towels.

Mop observed stored in mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Two hermetically sealed cans of vegetables heavily damaged at the top seam. [CA] Food shall be inspected as soon as practical upon receipt and prior to any use, storage, or resale. Hermetically sealed cans when damaged at the seam shall not be used and shall be discarded or returned to vendor. [COS] Cans were discarded.

Numerous prepackaged food items offered for sale for customer self-service lacked complete labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Pot of soup, fried tomatoes, and rehydrated shiitake mushrooms maintained out in ambient temperature measuring between 60F to 70F. Manager stated that all items were prepared in the morning and was kept out for about one to two hours. Numerous containers of soy products maintained out in ambient temperature measuring at 70F to 80F. Manager stated that the items will be used for food preparation as soon as the current employee is finished prepping other items. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. [COS] Items prepared in the morning were relocated into the walk-in refrigerator to immediately cool.

Dead cockroaches observed in the following areas: - On floor inside the dry storage room. - Numerous adults on cobwebs and duct tape on the ceiling inside and outside of the dry storage room. Rodent droppings observed on floor underneath the dry storage racks in the dry storage room. Per owner, pest control services facility once per month. Last service was conducted on 9/17/2025. Pest control report was provided for review upon request. No contamination of food or food contact surfaces were observed. No live cockroach activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Observed newspaper used to cover food items with paper in direct contact of the food. [CA] All food shall be separated and protected from cross-contamination. Discontinue use of newspaper for food storage. Utilize food safe/food grade wraps. Observed employees placing sheet pans on top of trash cans due to lack of preparation tables/spacel. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.

Observed the following items from an unapproved source: - 20 aluminum cups of flan. - 10 flat to-go containers of coconut agar/jello. - 10 flat to-go containers of coffee agar/jello. - 6 plastic cups of coconut dessert with agar jello, coconut milk, and fruits. - 11 plastic cups of sweet herbal desserts. - 5 plastic to-go boxes of cut up jello/agar. - 20 cups of Vietnamese yogurt. - 4 cups of sweet corn dessert with coconut milk. - 4 packs of Vietnamese pandan sponge cake. - Approximately 50 individually wrapped tapioca/rice flour dumplings maintained out in ambient temperature. - 7 individually wrapped vegetarian steamed buns maintained out in ambient temperature. - 10 plastic to-go containers of savory vegetarian salad. Employee and owner stated that items were brought in from a customer and/or were supplied from a temple in Santa Clara County. Employees did not provide address or contact information for vendors. No invoices were provided. [CA] Food must be from an approved source or properly documented. [COS] All food items were discarded into the trash.

All food items maintained at the front service counter subjected to time as a public health control (TPHC) were not labeled nor had any documentation of time when items were prepared. Employee stated that all items were prepared about one to two hours prior. Temperature of items ranged from 90F to 135F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Manager arrived on site and labeled items with times. **** Repeat violation. As stated on routine inspection report on 4/22/2025, repeated violations will result in TPHC usage being revoked. **** Facility shall no longer utilize TPHC. All PHF items shall be maintained hot at 135F and above, cold at 41F and below, or to be prepared upon customer order.

Observed numerous food items stored in ambient temperature measured as follows: - Cut tomatoes - food storage rack at cook line - 67F. - Deep fried sliced tofu - food storage rack at cook line - 75F. - Container of various vegetarian hams/meats - food storage rack at cook line - 72F. - Bag of bean sprouts - food preparation table at cook line - 64F. Owner stated that all items were prepared about one to two hours prior during the lunch rush. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were relocated into the walk-in refrigerator to immediately cool.

Heavy accumulation of grease observed on ventilation hood and hood filters at the cook line, especially above the deep fryer. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Observed numerous cans of domestic insecticide sprays on the storage rack by the two-door upright freezer. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

At time of inspection, observed owner placing at the colored labels on all food items at the service counter. Numerous PHF food items supposedly subjected to time as a public health control (TPHC) on the counter for customer self-service lacked colored labels. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Owner provided color coded labels for all food items. *** Repeat violation: TPHC usage will be revoked if additional violation is observed on next inspection.

Observed numerous employees sitting on small stools conducting food preparation with containers placed directly on the floor. Numerous containers and baskets of food observed stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Box of raw cabbage observed stored on the bottom of the storage rack by the two-door upright freezer amongst tools and chemicals. [CA] All food shall be separated and protected from possible contamination. Relocate box of cabbage.

Observed numerous flies in the front service area. [CA] Use any and all approved methods to abate live flies.

Employees' personal belongings observed stored in areas of food preparation and/or food storage - cell phones, purses, etcs. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Hot water not provided on the left most faucet at the three-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

Employees' food handler cards are all expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Employee's personal food observed stored behind the front service counter. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Restroom door observed ajar at time of inspection. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.